A deeply serrated leaf Shungiku with long stems and mild favor. With its delicious mild floral flavor, Shungiku is something between an herb and a vegetable that can be added to a stir fry, beans, omelets, soups. Smaller leaves make a good all-weather salad green. Shungiku is also known as edible leaf garland chrysanthemum. 30-40 days.
The background story: The three Japanese varieties in the CBN Collection are the result of a Japanese seed exchange project. CBN Seed Ambassador Shawn Linehan attended two ‘Seed to Plate Tours’ of Japan – organized by Portland farmer and chef Stacey Givens of The Side Yard Farm & Kitchen to connect urban farmers in Portland with farmers in Japan. Each trip, Shawn took seed from the Pacific Northwest to trade with Japanese farmers and visited a huge seed shop with unique varieties of Japanese vegetables. The goal was to find and bring back seed of interesting varieties that taste great and regional seed companies like Adaptive Seeds and Uprising Seeds could start to produce the seed here in the PNW. Seed from Adaptive Seeds.
More information can be found on the following:
www.culinarybreedingnetwork.com
Culinary Breeding Network
